Twisty cellentani pairs well with this classic cream sauce. Dice the pancetta or render it and break it up into shards.
4 pounds Barilla Cellentani
4 tablespoons extra-virgin olive oil
4 diced leeks
2 cups white wine
4 cups vegetable stock
6 cups heavy cream
6 cups green peas
as needed salt and black pepper
2 cups grated parmesan cheese
1 pound diced, rendered pancetta
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a large pan, saute the leeks in the oil until they are soft. Deglaze with the wine and reduce it completely. Add the stock and reduce it by half, then add the cream and bring it to a simmer. Season the sauce with salt and pepper. Remove it from the heat and keep warm.
For each serving, to order: Reheat 1 1/2 cups pasta in simmering water. Drain and add it to a pan with about 1/3 cup sauce and 1/4 cup peas. Warm them through and plate. Garnish with 1 1/3 tablespoons cheese and some pancetta.